Teleme Cheese Risotto with Heirloom Tomatoes
- 1/4 C yellow onions (small dice)
- 5 C chicken stock
- 1/2 C white wine
- 1 tbsp salt (kosher)
- 2 bay leaves
- 3 C Arborio rice
- 2 tbsp butter
- 1/2 C parmesan
- pinch black pepper
- Extra Virgin Olive Oil
- 1/4 C Teleme cheese
- 3-4 assorted heirloom tomatoes
Warm 3 tbsp of olive oil in large sauce pan, sweat (no color) onions with bay leaves, about 8-10 min, stir in risotto, mix for two min. Add white wine and reduce heat, reduce wine, add half of the chicken stock, stir often using the rest of stock (about 20 min.). Mix in butter, Parmesan, Teleme cheese until all is melted and creamy, add salt if needed. Divide onto warm plates.
Slice assorted tomatoes, lay on top of risotto, top with grey salt, fresh cracked pepper, basil leaves.